Street Corn Creamy Cucumber Salad: Your New Summer Favorite

Why Make This Recipe

Street Corn Creamy Cucumber Salad is perfect for summer. It brings together the sweetness of fresh corn and the crunch of cucumbers, creating a refreshing and colorful dish. This salad is packed with flavor and is a great way to enjoy fresh, seasonal ingredients. It can be a side dish or a light main course, making it versatile for any meal.

How to Make Street Corn Creamy Cucumber Salad

Ingredients

• 2 cups fresh corn kernels (or canned corn, drained and rinsed)
• 1 medium cucumber (diced, English cucumbers recommended)
• 1 cup cherry tomatoes (or grape tomatoes)
• 1/2 medium red onion (finely chopped, or green onions for a milder taste)
• 1 cup feta cheese (or goat cheese, or omit for vegan)
• 1/4 cup cilantro (chopped, can be omitted)
• 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/3 cup sour cream (or more Greek yogurt)
• 2 tablespoons lime juice (or lemon juice)
• 1 teaspoon chili powder (adjust according to taste)
• Salt (to taste)
• Pepper (to taste)

Directions

1. Start by washing the fresh produce. If using fresh corn, cut the kernels off the cob.
2. In a large bowl, combine corn, diced cucumber, cherry tomatoes, and chopped red onion (or green onions).
3. Crumble feta cheese over the top. If you’re making it vegan, you can skip this step.
4. In a separate bowl, mix the mayonnaise (or Greek yogurt), sour cream, lime juice, chili powder, salt, and pepper. Stir well to combine.
5. Pour the dressing over the salad and toss everything gently until well coated.
6. Add chopped cilantro if desired and give another gentle toss.
7. Taste the salad and adjust the seasoning if necessary.

How to Serve Street Corn Creamy Cucumber Salad

Serve this salad chilled or at room temperature. It makes a great side dish for grilled meats, tacos, or as part of a summer picnic spread. You can also enjoy it as a light lunch on its own.

How to Store Street Corn Creamy Cucumber Salad

Store any leftover salad in an airtight container in the refrigerator. It will keep well for about 2-3 days. The flavors will continue to meld, making it taste even better the next day.

Tips to Make Street Corn Creamy Cucumber Salad

• For the best flavor, try to use fresh corn when it’s in season.
• If you’re short on time, canned corn works just fine.
• Adjust the chili powder to suit your spice preference.
• Feel free to add ingredients like avocado, black beans, or bell peppers for extra flavor and texture.

Variation

You can turn this salad into a grain bowl by adding cooked quinoa or rice for added nutrition.

FAQs

Can I make this salad ahead of time?
Yes, you can make it a few hours in advance. Just be sure to keep it refrigerated until serving.

Can I use different cheese?
Absolutely! You can use goat cheese, or omit the cheese entirely for a vegan version.

What can I substitute for mayonnaise?
Greek yogurt is a great alternative to mayonnaise. It will give you a lighter option with a nice tangy flavor.

Street Corn Creamy Cucumber Salad

---

• Author: jena
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A refreshing summer salad combining sweet corn and crunchy cucumbers, perfect as a side dish or light main course.

---

Ingredients

Scale 1x2x3x

• 2 cups fresh corn kernels (or canned corn, drained and rinsed)
• 1 medium cucumber (diced, English cucumbers recommended)
• 1 cup cherry tomatoes (or grape tomatoes)
• 1/2 medium red onion (finely chopped, or green onions for a milder taste)
• 1 cup feta cheese (or goat cheese, or omit for vegan)
• 1/4 cup cilantro (chopped, can be omitted)
• 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/3 cup sour cream (or more Greek yogurt)
• 2 tablespoons lime juice (or lemon juice)
• 1 teaspoon chili powder (adjust according to taste)
• Salt (to taste)
• Pepper (to taste)

---

Instructions

1. Start by washing the fresh produce. If using fresh corn, cut the kernels off the cob.
2. In a large bowl, combine corn, diced cucumber, cherry tomatoes, and chopped red onion (or green onions).
3. Crumble feta cheese over the top. If you’re making it vegan, you can skip this step.
4. In a separate bowl, mix the mayonnaise (or Greek yogurt), sour cream, lime juice, chili powder, salt, and pepper. Stir well to combine.
5. Pour the dressing over the salad and toss everything gently until well coated.
6. Add chopped cilantro if desired and give another gentle toss.
7. Taste the salad and adjust the seasoning if necessary.

Notes

Serve chilled or at room temperature. Store leftovers in an airtight container for 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 5g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 15mg

Keywords: salad, summer recipe, corn, cucumbers, refreshing salad, vegetarian recipe